Hubby got rained out today and just returned from the store with 4 pork
picnics. They were on sale at $.69 cents a pound! One was about 7.5
pounds, one was about 8 pounds, another was slightly over 4 pounds and the
last one was 4.5 pounds.

He said, "Score!" and grabbed them. When he went to the register to pay,
they took an additional amount off each picnic.

We ended up getting about 24 pounds of pork for a little over $14 dollars.
Wow! Unreal.

Plans are to BBQ (slow cook) one of the picnics this weekend and prepare
another one in Hawaiian kalua pig style. We put the other two picnics in
the freezer.

My jaw is still hanging. Unbelievable! Had to share.

kili

On Jun 1, 10:17 am, "kilikini" > wrote:

> Plans are to BBQ (slow cook) one of the picnics this weekend and prepare
> another one in Hawaiian kalua pig style. We put the other two picnics in
> the freezer.
>
> kili

kili, I just googled for kalua pig and found several ways to do it.
How do you make it? Sounds like something I want to try.

David

kilikini wrote:

>
> My jaw is still hanging. Unbelievable! Had to share.

Sounds like TFM got a real bargain there kili - but can I ask one question?

What is pork "picnic"?

--
Cheers
Chatty Cathy - who knows that kili knows that I am from "outta town"

"Steve Wertz" > wrote in message
...
> On Fri, 1 Jun 2007 11:17:06 -0400, kilikini wrote:
>
>> Plans are to BBQ (slow cook) one of the picnics this weekend and prepare
>> another one in Hawaiian kalua pig style. We put the other two picnics in
>> the freezer.
>
> I've taken to splitting mine in half when I smoke them to get more
> smoke and spice penetration. This weekend I'm smoking 1.5" thick
> country style ribs. Very fatty, so I'm not worried.
>
> If I do a whole pork butt, then center is just cooked pork - no
> smoke or spice. My way you get more bark for your bite.

Will have to try that the next time we smoke some butts. I always enjoy the
outside of the pork much more than the center.

Mary

"kilikini" > wrote in message
...
> Hubby got rained out today and just returned from the store with 4 pork
> picnics. They were on sale at $.69 cents a pound! One was about 7.5
> pounds, one was about 8 pounds, another was slightly over 4 pounds and the
> last one was 4.5 pounds.
>
> He said, "Score!" and grabbed them. When he went to the register to pay,
> they took an additional amount off each picnic.
>
> We ended up getting about 24 pounds of pork for a little over $14 dollars.
> Wow! Unreal.
>
> Plans are to BBQ (slow cook) one of the picnics this weekend and prepare
> another one in Hawaiian kalua pig style. We put the other two picnics in
> the freezer.
>
> My jaw is still hanging. Unbelievable! Had to share.

Excellent! I've never seen pork picnics priced even close to that.

Mary--who's going to have some leftover pulled pork for lunch...

Chatty Cathy wrote:
> kilikini wrote:
>
>>
>> My jaw is still hanging. Unbelievable! Had to share.
>
> Sounds like TFM got a real bargain there kili - but can I ask one
> question?
>
> What is pork "picnic"?

LOL It's the pork shoulder. Generally pulled pork material.

Jill

In article >,
says...
> > What is pork "picnic"?
>
> LOL It's the pork shoulder. Generally pulled pork material.
>
> Jill
>
>
>

It's actually 1/2 of the shoulder, the other half being a Boston butt.
Yes, pulled pork for sure!


--
Peter Aitken

Peter A wrote:
> In article >,
> says...
>>> What is pork "picnic"?
>>
>> LOL It's the pork shoulder. Generally pulled pork material.
>>
>
> It's actually 1/2 of the shoulder, the other half being a Boston butt.
> Yes, pulled pork for sure!

True... and why do they have to make it so confusing? Who would think the
butt would actually be on the shoulder?

Jill <--whose butt is definitely not on her shoulders! (shut up, Sheldon
LOL)

kilikini wrote:
> Hubby got rained out today and just returned from the store with 4
> pork picnics. They were on sale at $.69 cents a pound! One was
> about 7.5 pounds, one was about 8 pounds, another was slightly over 4
> pounds and the last one was 4.5 pounds.
>
> He said, "Score!" and grabbed them. When he went to the register to
> pay, they took an additional amount off each picnic.
>
> We ended up getting about 24 pounds of pork for a little over $14
> dollars. Wow! Unreal.
>
> Plans are to BBQ (slow cook) one of the picnics this weekend and
> prepare another one in Hawaiian kalua pig style. We put the other
> two picnics in the freezer.
>
> My jaw is still hanging. Unbelievable! Had to share.

That's the kind of story that brings tears to my eyes :-)

--
Dave
www.davebbq.com

david the elder wrote:
> On Jun 1, 10:17 am, "kilikini" > wrote:
>
>> Plans are to BBQ (slow cook) one of the picnics this weekend and
>> prepare another one in Hawaiian kalua pig style. We put the other
>> two picnics in the freezer.
>>
>> kili
>
> kili, I just googled for kalua pig and found several ways to do it.
> How do you make it? Sounds like something I want to try.
>
> David

It's really simple. I rub the butt, shoulder, or picnic with sea salt (or
kosher salt) and drop it into a Dutch Oven. I add about 12 oz. of chicken
stock (homemade or canned) and add the equivalent of water. I also put in
(gasp!) about 1/4 to 1/3 of a cup of liquid smoke. I set the oven to 275
and forget about it all for 3 - 4 hours. Then I do the fork test. If it
pulls easily, the pork is done.

Kalua pig is always served with cabbage and rice, so make sure you've got
cabbage cut up and a pot of rice ready when you're set to pull the meat.
The heat of the meat will wilt the cabbage - which is all you need. Have
the cabbage finely shredded in a pan and pull the pork directly over the
cabbage. When all is pulled, mix the pork together with the cabbage. There
should be a good deal of juice involved mixed into the meat and cabbage, so
if your pork looks a little dry, add some of the juice remaining in the
Dutch Oven.

To serve, place over cooked sticky rice. It's so good! It will be dinner
tonight. :~)

kili

Steve Wertz wrote:
> On Fri, 1 Jun 2007 11:17:06 -0400, kilikini wrote:
>
>> Plans are to BBQ (slow cook) one of the picnics this weekend and
>> prepare another one in Hawaiian kalua pig style. We put the other
>> two picnics in the freezer.
>
> I've taken to splitting mine in half when I smoke them to get more
> smoke and spice penetration. This weekend I'm smoking 1.5" thick
> country style ribs. Very fatty, so I'm not worried.
>
> If I do a whole pork butt, then center is just cooked pork - no
> smoke or spice. My way you get more bark for your bite.
>
> (BTW: Kili, what are those two towns in Georgia I'm looking for?
> The ones Big Jim told you?)
>
> -sw

I want to say Milan? I'm not sure. Let me ask TFM® (we're having 66 pounds
of lump delivered right now) and I'll let you know.

kili

Chatty Cathy wrote:
> kilikini wrote:
>
>>
>> My jaw is still hanging. Unbelievable! Had to share.
>
> Sounds like TFM got a real bargain there kili - but can I ask one
> question?
>
> What is pork "picnic"?

It's the foreleg of the pig. Hold your arm out. It's the length between
the wrist and your elbow.

kili

On Jun 1, 12:42 pm, "kilikini" > wrote:

<mouth-water inducing recipe snipped>

> To serve, place over cooked sticky rice. It's so good! It will be dinner
> tonight. :~)
>
> kili

Thanks, kili, I'll try that this weekend. Nappa cabbage sounds good
with this.

David

"kilikini" > wrote in message
...
> david the elder wrote:
>> On Jun 1, 10:17 am, "kilikini" > wrote:
>>
>>> Plans are to BBQ (slow cook) one of the picnics this weekend and
>>> prepare another one in Hawaiian kalua pig style. We put the other
>>> two picnics in the freezer.
>>>
>>> kili
>>
>> kili, I just googled for kalua pig and found several ways to do it.
>> How do you make it? Sounds like something I want to try.
>>
>> David
>
> It's really simple. I rub the butt, shoulder, or picnic with sea salt (or
> kosher salt) and drop it into a Dutch Oven. I add about 12 oz. of chicken
> stock (homemade or canned) and add the equivalent of water. I also put in
> (gasp!) about 1/4 to 1/3 of a cup of liquid smoke. I set the oven to 275
> and forget about it all for 3 - 4 hours. Then I do the fork test. If it
> pulls easily, the pork is done.
>
> Kalua pig is always served with cabbage and rice, so make sure you've got
> cabbage cut up and a pot of rice ready when you're set to pull the meat.
> The heat of the meat will wilt the cabbage - which is all you need. Have
> the cabbage finely shredded in a pan and pull the pork directly over the
> cabbage. When all is pulled, mix the pork together with the cabbage.
> There
> should be a good deal of juice involved mixed into the meat and cabbage,
> so
> if your pork looks a little dry, add some of the juice remaining in the
> Dutch Oven.
>
> To serve, place over cooked sticky rice. It's so good! It will be dinner
> tonight. :~)

Thanks for that, Kili. I've saved it and will try making that later on this
month (we're all porked out right now, after Memorial Day and all the
leftovers).

I loved the kalua pig I had at the luau we went to in Maui a year and a half
ago.

Mary

MareCat wrote:
> "kilikini" > wrote in message
> ...
>> david the elder wrote:
>>> On Jun 1, 10:17 am, "kilikini" > wrote:
>>>
>>>> Plans are to BBQ (slow cook) one of the picnics this weekend and
>>>> prepare another one in Hawaiian kalua pig style. We put the other
>>>> two picnics in the freezer.
>>>>
>>>> kili
>>>
>>> kili, I just googled for kalua pig and found several ways to do it.
>>> How do you make it? Sounds like something I want to try.
>>>
>>> David
>>
>> It's really simple. I rub the butt, shoulder, or picnic with sea
>> salt (or kosher salt) and drop it into a Dutch Oven. I add about 12
>> oz. of chicken stock (homemade or canned) and add the equivalent of
>> water. I also put in (gasp!) about 1/4 to 1/3 of a cup of liquid
>> smoke. I set the oven to 275 and forget about it all for 3 - 4
>> hours. Then I do the fork test. If it pulls easily, the pork is
>> done.
>>
>> Kalua pig is always served with cabbage and rice, so make sure
>> you've got cabbage cut up and a pot of rice ready when you're set to
>> pull the meat. The heat of the meat will wilt the cabbage - which is
>> all you need. Have the cabbage finely shredded in a pan and pull
>> the pork directly over the cabbage. When all is pulled, mix the
>> pork together with the cabbage. There
>> should be a good deal of juice involved mixed into the meat and
>> cabbage, so
>> if your pork looks a little dry, add some of the juice remaining in
>> the Dutch Oven.
>>
>> To serve, place over cooked sticky rice. It's so good! It will be
>> dinner tonight. :~)
>
> Thanks for that, Kili. I've saved it and will try making that later
> on this month (we're all porked out right now, after Memorial Day and
> all the leftovers).
>
> I loved the kalua pig I had at the luau we went to in Maui a year and
> a half ago.
>
> Mary

Mary, done this way, it's actually better than luau style because luau style
is steamed. (Unless they did it the oven way. I wouldn't know unless I
knew which luau you went to. I lived on Maui for 10 years.)

kili

david the elder wrote:
> On Jun 1, 12:42 pm, "kilikini" > wrote:
>
> <mouth-water inducing recipe snipped>
>
>> To serve, place over cooked sticky rice. It's so good! It will be
>> dinner tonight. :~)
>>
>> kili
>
> Thanks, kili, I'll try that this weekend. Nappa cabbage sounds good
> with this.
>
> David

Napa cabbage would be fine. Good luck and let me know how it turns out.

kili

Dave Bugg wrote:
> kilikini wrote:
>> Hubby got rained out today and just returned from the store with 4
>> pork picnics. They were on sale at $.69 cents a pound! One was
>> about 7.5 pounds, one was about 8 pounds, another was slightly over 4
>> pounds and the last one was 4.5 pounds.
>>
>> He said, "Score!" and grabbed them. When he went to the register to
>> pay, they took an additional amount off each picnic.
>>
>> We ended up getting about 24 pounds of pork for a little over $14
>> dollars. Wow! Unreal.
>>
>> Plans are to BBQ (slow cook) one of the picnics this weekend and
>> prepare another one in Hawaiian kalua pig style. We put the other
>> two picnics in the freezer.
>>
>> My jaw is still hanging. Unbelievable! Had to share.
>
> That's the kind of story that brings tears to my eyes :-)

I swear, I got chicken skin! (Goose bumps for those of you not in the know.
<g>)

lo;o

"kilikini" > wrote in message
...
> MareCat wrote:
>>
>> Thanks for that, Kili. I've saved it and will try making that later
>> on this month (we're all porked out right now, after Memorial Day and
>> all the leftovers).
>>
>> I loved the kalua pig I had at the luau we went to in Maui a year and
>> a half ago.
>>
>> Mary
>
> Mary, done this way, it's actually better than luau style because luau
> style
> is steamed. (Unless they did it the oven way. I wouldn't know unless I
> knew which luau you went to. I lived on Maui for 10 years.)

The kalua pig we had was steamed. It was very, very good. (The luau we
attended was held outside one of the big hotels--a Hyatt or Hilton? Can't
remember offhand.)

Mary

kilikini wrote:

> Chatty Cathy wrote:
> > kilikini wrote:
> >
> > >
> >> My jaw is still hanging. Unbelievable! Had to share.
> >
> > Sounds like TFM got a real bargain there kili - but can I ask one
> > question?
> >
> > What is pork "picnic"?
>
> It's the foreleg of the pig. Hold your arm out. It's the length
> between the wrist and your elbow.

No, it's the upper part, from elbow to shoulder.



Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> kilikini wrote:
>
>> Chatty Cathy wrote:
>>> kilikini wrote:
>>>
>>>>
>>>> My jaw is still hanging. Unbelievable! Had to share.
>>>
>>> Sounds like TFM got a real bargain there kili - but can I ask one
>>> question?
>>>
>>> What is pork "picnic"?
>>
>> It's the foreleg of the pig. Hold your arm out. It's the length
>> between the wrist and your elbow.
>
> No, it's the upper part, from elbow to shoulder.
>
>
>
> Brian

Okay, my husband told me differently. I should have said that I don't know.
He's still claiming that what I'm currently cooking is from the lower part
because it's got a smaller bone and it's a smaller chunk of meat. I just
know it smells good. :~)

kili

On Jun 1, 5:10 pm, "kilikini" > wrote:
> Default User wrote:
> > kilikini wrote:
>
> >> Chatty Cathy wrote:
> >>> kilikini wrote:
>
> >>>> My jaw is still hanging. Unbelievable! Had to share.
>
> >>> Sounds like TFM got a real bargain there kili - but can I ask one
> >>> question?
>
> >>> What is pork "picnic"?
>
> >> It's the foreleg of the pig. Hold your arm out. It's the length
> >> between the wrist and your elbow.
>
> > No, it's the upper part, from elbow to shoulder.
>
> > Brian
>
> Okay, my husband told me differently. I should have said that I don't know.
> He's still claiming that what I'm currently cooking is from the lower part
> because it's got a smaller bone and it's a smaller chunk of meat. I just
> know it smells good. :~)
>
> kili-

Pig leg is pig leg, and it's all good.

David

On Jun 1, 5:38 pm, david the elder > wrote:
> On Jun 1, 5:10 pm, "kilikini" > wrote:
>
>
>
>
>
> > Default User wrote:
> > > kilikini wrote:
>
> > >> Chatty Cathy wrote:
> > >>> kilikini wrote:
>
> > >>>> My jaw is still hanging. Unbelievable! Had to share.
>
> > >>> Sounds like TFM got a real bargain there kili - but can I ask one
> > >>> question?
>
> > >>> What is pork "picnic"?
>
> > >> It's the foreleg of the pig. Hold your arm out. It's the length
> > >> between the wrist and your elbow.
>
> > > No, it's the upper part, from elbow to shoulder.
>
> > > Brian
>
> > Okay, my husband told me differently. I should have said that I don't know.
> > He's still claiming that what I'm currently cooking is from the lower part
> > because it's got a smaller bone and it's a smaller chunk of meat. I just
> > know it smells good. :~)
>
> > kili-
>
> Pig leg is pig leg, and it's all good.
>
> David

P.S. If it's from the lower part of the leg, either front or back,
there'll be two bones, not one.

kilikini wrote:

> Default User wrote:
> > kilikini wrote:
> >
> >> Chatty Cathy wrote:
> >>> kilikini wrote:
> > > >
> > > > >
> >>>> My jaw is still hanging. Unbelievable! Had to share.
> > > >
> >>> Sounds like TFM got a real bargain there kili - but can I ask one
> >>> question?
> > > >
> >>> What is pork "picnic"?
> > >
> >> It's the foreleg of the pig. Hold your arm out. It's the length
> >> between the wrist and your elbow.
> >
> > No, it's the upper part, from elbow to shoulder.
> >
> >
> >
> > Brian
>
> Okay, my husband told me differently. I should have said that I
> don't know. He's still claiming that what I'm currently cooking is
> from the lower part because it's got a smaller bone and it's a
> smaller chunk of meat. I just know it smells good. :~)

If you ever see a whole shoulder, there'll be the two cuts we know as
"butt" and "picnic", attached. The lower part of the pig's leg, like
humans and most other mammals, has two bones. Those are essentially the
same as the radius and ulna bones in your arm. The picnic, like your
upper arm, has a single center bone cognate with the humerous.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

david the elder wrote:
> On Jun 1, 5:38 pm, david the elder > wrote:
>> On Jun 1, 5:10 pm, "kilikini" > wrote:
>>
>>
>>
>>
>>
>>> Default User wrote:
>>>> kilikini wrote:
>>
>>>>> Chatty Cathy wrote:
>>>>>> kilikini wrote:
>>
>>>>>>> My jaw is still hanging. Unbelievable! Had to share.
>>
>>>>>> Sounds like TFM got a real bargain there kili - but can I ask one
>>>>>> question?
>>
>>>>>> What is pork "picnic"?
>>
>>>>> It's the foreleg of the pig. Hold your arm out. It's the length
>>>>> between the wrist and your elbow.
>>
>>>> No, it's the upper part, from elbow to shoulder.
>>
>>>> Brian
>>
>>> Okay, my husband told me differently. I should have said that I
>>> don't know. He's still claiming that what I'm currently cooking is
>>> from the lower part because it's got a smaller bone and it's a
>>> smaller chunk of meat. I just know it smells good. :~)
>>
>>> kili-
>>
>> Pig leg is pig leg, and it's all good.
>>
>> David
>
> P.S. If it's from the lower part of the leg, either front or back,
> there'll be two bones, not one.

Oh, okay, this does have two bones! I never thought of that. Good call.

kili

Default User wrote:
> kilikini wrote:
>
>> Default User wrote:
>>> kilikini wrote:
>>>
>>>> Chatty Cathy wrote:
>>>>> kilikini wrote:
>>>>>
>>>>>>
>>>>>> My jaw is still hanging. Unbelievable! Had to share.
>>>>>
>>>>> Sounds like TFM got a real bargain there kili - but can I ask one
>>>>> question?
>>>>>
>>>>> What is pork "picnic"?
>>>>
>>>> It's the foreleg of the pig. Hold your arm out. It's the length
>>>> between the wrist and your elbow.
>>>
>>> No, it's the upper part, from elbow to shoulder.
>>>
>>>
>>>
>>> Brian
>>
>> Okay, my husband told me differently. I should have said that I
>> don't know. He's still claiming that what I'm currently cooking is
>> from the lower part because it's got a smaller bone and it's a
>> smaller chunk of meat. I just know it smells good. :~)
>
> If you ever see a whole shoulder, there'll be the two cuts we know as
> "butt" and "picnic", attached. The lower part of the pig's leg, like
> humans and most other mammals, has two bones. Those are essentially
> the same as the radius and ulna bones in your arm. The picnic, like
> your upper arm, has a single center bone cognate with the humerous.
>
>
>
>
> Brian

This has two thin bones. It's a small chunk of meat, maybe 3 pounds, tops.
In this case my husband may be correct in claiming the lower part of the
leg. In any case, it's still taking over 3 hours to cook and it smells
heavenly!!!!!!!!!

kili

kilikini wrote:

> Default User wrote:
> > kilikini wrote:
> >
> >> Default User wrote:
> >>> kilikini wrote:
> > > >
> >>>> Chatty Cathy wrote:
> >>>>> kilikini wrote:
> > > > > >
> > > > > > >
> >>>>>> My jaw is still hanging. Unbelievable! Had to share.
> > > > > >
> >>>>> Sounds like TFM got a real bargain there kili - but can I ask
> one >>>>> question?
> > > > > >
> >>>>> What is pork "picnic"?
> > > > >
> >>>> It's the foreleg of the pig. Hold your arm out. It's the length
> >>>> between the wrist and your elbow.
> > > >
> >>> No, it's the upper part, from elbow to shoulder.
> > > >
> > > >
> > > >
> >>> Brian
> > >
> >> Okay, my husband told me differently. I should have said that I
> >> don't know. He's still claiming that what I'm currently cooking is
> >> from the lower part because it's got a smaller bone and it's a
> >> smaller chunk of meat. I just know it smells good. :~)
> >
> > If you ever see a whole shoulder, there'll be the two cuts we know
> > as "butt" and "picnic", attached. The lower part of the pig's leg,
> > like humans and most other mammals, has two bones. Those are
> > essentially the same as the radius and ulna bones in your arm. The
> > picnic, like your upper arm, has a single center bone cognate with
> > the humerous.
> >
> >
> >
> >
> > Brian
>
> This has two thin bones. It's a small chunk of meat, maybe 3 pounds,
> tops. In this case my husband may be correct in claiming the lower
> part of the leg. In any case, it's still taking over 3 hours to cook
> and it smells heavenly!!!!!!!!!

Ah. Picnics are larger than that. Sounds like shank.

If you look he

<http://www.mealsforyou.com/cgi-bin/customize?meatcutspork.html>


You'll see a description of picnics and hocks or shanks.





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> kilikini wrote:
>
>> Default User wrote:
>>> kilikini wrote:
>>>
>>>> Default User wrote:
>>>>> kilikini wrote:
>>>>>
>>>>>> Chatty Cathy wrote:
>>>>>>> kilikini wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> My jaw is still hanging. Unbelievable! Had to share.
>>>>>>>
>>>>>>> Sounds like TFM got a real bargain there kili - but can I ask
>>>>>>> one >>>>> question?
>>>>>>>
>>>>>>> What is pork "picnic"?
>>>>>>
>>>>>> It's the foreleg of the pig. Hold your arm out. It's the length
>>>>>> between the wrist and your elbow.
>>>>>
>>>>> No, it's the upper part, from elbow to shoulder.
>>>>>
>>>>>
>>>>>
>>>>> Brian
>>>>
>>>> Okay, my husband told me differently. I should have said that I
>>>> don't know. He's still claiming that what I'm currently cooking is
>>>> from the lower part because it's got a smaller bone and it's a
>>>> smaller chunk of meat. I just know it smells good. :~)
>>>
>>> If you ever see a whole shoulder, there'll be the two cuts we know
>>> as "butt" and "picnic", attached. The lower part of the pig's leg,
>>> like humans and most other mammals, has two bones. Those are
>>> essentially the same as the radius and ulna bones in your arm. The
>>> picnic, like your upper arm, has a single center bone cognate with
>>> the humerous.
>>>
>>>
>>>
>>>
>>> Brian
>>
>> This has two thin bones. It's a small chunk of meat, maybe 3 pounds,
>> tops. In this case my husband may be correct in claiming the lower
>> part of the leg. In any case, it's still taking over 3 hours to cook
>> and it smells heavenly!!!!!!!!!
>
> Ah. Picnics are larger than that. Sounds like shank.
>
> If you look he
>
> <http://www.mealsforyou.com/cgi-bin/customize?meatcutspork.html>
>
>
> You'll see a description of picnics and hocks or shanks.
>

Thanks for the link, Brian! Very helpful!

kili

kilikini wrote:

> Default User wrote:

> > If you look he
> >
> > <http://www.mealsforyou.com/cgi-bin/customize?meatcutspork.html>
> >
> >
> > You'll see a description of picnics and hocks or shanks.
> >
>
> Thanks for the link, Brian! Very helpful!

Sure, happy to help.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Jun 1, 1:59 pm, "kilikini" > wrote:
> david the elder wrote:
> > On Jun 1, 12:42 pm, "kilikini" > wrote:
>
> > <mouth-water inducing recipe snipped>
>
> >> To serve, place over cooked sticky rice. It's so good! It will be
> >> dinner tonight. :~)
>
> >> kili
>
> > Thanks, kili, I'll try that this weekend. Nappa cabbage sounds good
> > with this.
>
> > David
>
> Napa cabbage would be fine. Good luck and let me know how it turns out.
>
> kili

Thanks, kili, for the heads up about this. If I've heard about kalua
pig before, I probably passed it up because of the liquid smoke, which
I'd never used and never thought I would. I took a whiff when I opened
the bottle and got the same smell as with canned chipotles, so I knew
everything would be fine. ;-) It's such an easy dish to make, and so
good that I had some leftovers today for breakfast.

David

kilikini wrote:
> Hubby got rained out today and just returned from the store with 4 pork
> picnics. They were on sale at $.69 cents a pound! One was about 7.5
> pounds, one was about 8 pounds, another was slightly over 4 pounds and the
> last one was 4.5 pounds.
>
> He said, "Score!" and grabbed them. When he went to the register to pay,
> they took an additional amount off each picnic.
>
> We ended up getting about 24 pounds of pork for a little over $14 dollars.
> Wow! Unreal.
>
> Plans are to BBQ (slow cook) one of the picnics this weekend and prepare
> another one in Hawaiian kalua pig style. We put the other two picnics in
> the freezer.
>
> My jaw is still hanging. Unbelievable! Had to share.
>
> kili

Cool! DH grills these whole every now and then, and they are quite
good!

-L.

-L. wrote:
> kilikini wrote:
>> Hubby got rained out today and just returned from the store with 4
>> pork picnics. They were on sale at $.69 cents a pound! One was
>> about 7.5 pounds, one was about 8 pounds, another was slightly over
>> 4 pounds and the last one was 4.5 pounds.
>>
>> He said, "Score!" and grabbed them. When he went to the register to
>> pay, they took an additional amount off each picnic.
>>
>> We ended up getting about 24 pounds of pork for a little over $14
>> dollars. Wow! Unreal.
>>
>> Plans are to BBQ (slow cook) one of the picnics this weekend and
>> prepare another one in Hawaiian kalua pig style. We put the other
>> two picnics in the freezer.
>>
>> My jaw is still hanging. Unbelievable! Had to share.
>>
>> kili
>
> Cool! DH grills these whole every now and then, and they are quite
> good!
>
> -L.

He picked up four more the other day. We're up to our ears in pork. LOL.
I think it will be pork stir-fry tonight.

kili

In article >,
"kilikini" > wrote:

> -L. wrote:
> > kilikini wrote:
> >> Hubby got rained out today and just returned from the store with 4
> >> pork picnics. They were on sale at $.69 cents a pound! One was
> >> about 7.5 pounds, one was about 8 pounds, another was slightly over
> >> 4 pounds and the last one was 4.5 pounds.
> >>
> >> He said, "Score!" and grabbed them. When he went to the register to
> >> pay, they took an additional amount off each picnic.
> >>
> >> We ended up getting about 24 pounds of pork for a little over $14
> >> dollars. Wow! Unreal.
> >>
> >> Plans are to BBQ (slow cook) one of the picnics this weekend and
> >> prepare another one in Hawaiian kalua pig style. We put the other
> >> two picnics in the freezer.
> >>
> >> My jaw is still hanging. Unbelievable! Had to share.
> >>
> >> kili
> >
> > Cool! DH grills these whole every now and then, and they are quite
> > good!
> >
> > -L.
>
> He picked up four more the other day. We're up to our ears in pork. LOL.
> I think it will be pork stir-fry tonight.
>
> kili

Funny, I've been thinking the same thing. :-)

I have more pork trimmings currently thawed. I'm thinking of thin
slicing them and stir frying them with mushrooms and brocolli, and I'll
pressure cook some baby carrots to toss in there. Served over rice made
with the last of the last batch of shrimp stock, add peas, garlic, lemon
pepper, fresh ginger and garlic, then a bit of oyster sauce to top it
all off with teryaki sauce since I am out of shoyu...

I have some ready to eat frozen shrimp in the freezer too that I could
add along with some scrambled eggs for more protein. I'll skip the rice
for my portion and just let dad have that.

And the carrots.

<sigh>

Wonder why cheap pork is suddenly so available? Not that I'm complaining
mind you!
--
Peace, Om

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